The protein fraction of the Fava beans replaces meat in pads and is therefore suitable for vegan hamburgers. In sausages, the starch fraction counteracts unwanted gel formation.
Plant-based meat alternatives
The production of meat alternatives from grain legumes often uses protein concentrates or protein isolates. These are becoming increasingly popular in the food industry. The cooking extrusion process is used to achieve a texture similar to meat. This allows both dry and wet textures to be produced. Dry textures are dried at less than 10% moisture and must be soaked before use. Wet textures can be prepared directly without pre-treatment. One challenge in the production of plant-based meat or dairy alternatives is the inherent aroma of the plant proteins, which is often described as grassy or bean-like.
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